Basic Cooking Conversion Table

In cooking and baking, it is important to have the basic cooking conversion table handy for equivalent measures of solids and liquids, both in weight and volume.

Depending on which country your recipe book comes from, measures are in either in metric (Kg, gm, degrees Centigrade) or English (pounds, ounces, degrees Fahrenheit) system.

Though searching for one standard conversion table for weights and volume will give you a lot of different figures, I stick with the basics and with what I was taught in school.

As with the temperature - though most cookbooks' temperature are in degrees Fahrenheit, it pays to know it's Celsius or Centigrade equivalent, or at least to know how it is converted.

Also, there are times when you have to divide a recipe batch into half. Say, the original recipe calls for 3/4 cup of flour, which is equivalent to 12 tablespoons.

So to divide in half, that's 1/4 cup plus 2 tablespoons.

This basic cooking conversion table is important especially in baking where guess estimating (tantya) is not acceptable and you have to measure the ingredients accurately, otherwise you wouldn't get the desired result.

1
cup (c)

16 tablespoons (tbsp)

1/2 cup (c)

8 tablespoons (tbsp)

1/4 cup (c)

4 tablespoons (tbsp)

1 tablespoon (tbsp)

3 teaspoons (tsp)

1
cup (c)

48
teaspoons (tsp)

1 kilogram (kg)

2.2
pounds (lb)

1
pound (lb)

16
ounces (oz)

1
kilogram (kg)

1000
grams (gm)

1 gallon (gal)

4
quarts (qt)

1
quart (qt)

2
pints (pt)

1
liter (l)

0.22
gallon (gal)

1
pound (lb)

0.453
kilograms (kg)

FOR
TEMPERATURE CONVERSIONS :

To convert °Fahrenheit to °Celsius, the formula is
(5 divided by 9) multiplied by (°F-32)